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Coconut Tapioca Pudding with Mango and Lime

Prep Time:15 Minutes
Cook Time:10 Minutes

Nutritional Information

This light and quick dessert is great for summer.


  • 3/4 cups small pearl tapioca
  • 3 3/4 cups whole milk
  • 3/4 vanilla bean, halved lengthwise and seeds scraped
  • Kosher salt
  • 1 1/2 14-ounce can unsweetened coconut milk
  • 3 large egg yolks
  • 4.5 tablespoons sugar
  • 3 cups peeled and diced mango
  • 1.5 tablespoons finely grated lime zest
  • 3.0 tablespoons fresh lime juice


  • 1. In a large saucepan, combine the tapioca, whole milk, vanilla bean and seeds and a pinch of salt. Bring to a simmer over moderate heat and cook, whisking occasionally, until the tapioca is translucent and tender, about 20 minutes. Whisk in the coconut milk.
  • 2. In a small bowl, whisk the egg yolks with the sugar. Gradually whisk in half of the warm tapioca in a steady stream. Continue whisking and pour the egg yolk mixture back into the saucepan. Cook the pudding over moderate heat, stirring occasionally, until thickened, about 5 minutes. Transfer the pudding to a bowl and let cool to room temperature. Discard the vanilla bean.
  • 3. In a medium bowl, combine the mango, lime zest and juice. Transfer half to a food processor and puree until smooth. Stir the puree into the diced mango. Divide half of the fruit into 4 glasses, top with the tapioca pudding, then top with the remaining fruit. Cover the puddings and refrigerate for about 2 hours, or until chilled, before serving. Make Ahead
  • 4. The assembled puddings can be refrigerated overnight. Let them stand at room temperature for about 30 minutes before serving.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828